Phyllo Triangles with Fennel, Onions, Olives, and Orange

Name: Phyllo Triangles with Fennel, Onions, Olives, and Orange
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Ingredients: 2 tablespoons extra-virgin Greek olive oil; 2 large onions (finely chopped); 2 medium fennel bulbs (trimmed and finely chopped); ½ cup chopped pitted Greek olives; Grated zest of 1 orange; Salt and freshly ground black pepper (to taste); ½ pound commercial phyllo (thawed and at room temperature); ½ cup extra-virgin Greek olive oil (for brushing)

These Phyllo Triangles with Fennel, Onions, Olives, and Orange embody the generous spirit of Greek hospitality—small bites made with care, meant to be offered freely and enjoyed slowly. Featured in My Greek Table Season 5: Flavors of Longevity, episode Hospitality on the Plate, they highlight how shared snacks, conversation, and ritual contribute just as much to longevity as nutrition itself. Crisp phyllo encases a fragrant filling of fennel, sweet onions, olives, and citrus zest, creating a balance of savory and bright flavors. Baked rather than fried, these triangles are well suited to plant-forward Mediterranean eating and to gatherings where food brings people together.

RATING

TRIANGLES

PREP TIME

20 min

COOK TIME

20 min

TIME

40 min

RECIPES

Filo Pastries & Breads

Season #5

Snacks

Print Recipe

Ingredients

2 tablespoons extra-virgin Greek olive oil
2 large onions finely chopped
2 medium fennel bulbs trimmed and finely chopped
½ cup chopped pitted Greek olives
Grated zest of 1 orange
Salt and freshly ground black pepper to taste
½ pound commercial phyllo thawed and at room temperature
½ cup extra-virgin Greek olive oil for brushing

Instructions

Heat the olive oil in a large skillet over medium heat. Add the onions and fennel and cook until soft and lightly golden. Stir in the olives and orange zest. Season with salt and pepper and let cool.
Preheat the oven to 350°F (175°C). Cut the phyllo sheets into 3-inch-wide strips.
Place a small amount of filling at the bottom of each strip. Fold into triangles, as you would fold a flag.
Arrange the triangles on a baking sheet, brush with olive oil, and bake until golden brown, 15–20 minutes.

Love savory pies and phyllo specialties? Sign up for my online class “Fearless Phyllo – Homemade!” to learn the secrets of making great, easy pies at home!

Notes

Nutrition & Tips

• Social food: These are ideal finger foods—perfect for passing, sharing, and eating communally.
• Flavor balance: Orange zest lifts the savory filling and complements fennel beautifully.
• Serving: Best served warm, but also excellent at room temperature for gatherings.
• Make-ahead: Assemble earlier in the day and bake just before serving.

If you like this recipe, you will love these three dishes, too:
• Chickpea Fritters with Herbs
• Mediterranean Warm Grilled Vegetable Salad
• Roasted Eggplant Salad with Capers and Onions (Melitzanosalata)